You do not need that pink salt you are an idiot the only time you really need that kind of stuff is to preserve for a more than 2 years

Great setup video. Just received my Bradley P10 today. Looking forward to using it.

Can you cold smoke without an attachment?

This turned out really good! Knowing I can eat the whole recipe guilt (relatively) free is nice

I made this bacon using your recipe dozens of times and I have never bought bacon from the store since. By the way we miss you and hope you're doing well.

You want good protein extraction when you mix it in the mixer. Grab a handfull, turn your hand over, palm down and the meat should stick to your hand. That might be easier to talk about. Just what I do. Great video.

OFG, youre very missed. report in please.

Buying one. This was the only review i could find thanks 🙏

Study done: Consuming; Pork Fat and Alcohol, Beef Fat and Alcohol, Seed Oils and Alcohol; Pork Fat; extremely low Liver Damage, Beef Fat; No Liver Damage, Seed Oils; Massive Liver Damage Sodium Nitrate: A Poison at any level... it is not needed, sit your bacon in light bed of Course Sea Salt, cane sugar to reduce salt taste (processed sugar is what gives you major health issues, salt is an essential mineral, look it up, that's why when in hospital they give you a saline IV, reduces blood pressure), salt/sugar on top, in a pan with holes to drip moisture into another pan your first pan is sitting inside. This is to get rid of moisture, moisture is your enemy... this is old school way of doing it. Sit in fridge for 5 days, change out salt/sugar and re-do. After 10 days, take out and smoke at about 135°-140°f, the smoke creates another barrier against bacteria, etc... Sitting the bacon in the bag is sitting it in the liquid brine making it more salty...

I like to smoke mine to internal TEMP of 145 degs to 150 degs its done to me! Way i get it that TEMP up. is? Place a few charcoals over the top of the pellets > to bring the temp up to 200 degs. as it burns like a fuss. It catches each charcoal on fire, as it burn on. PERFECT. 👌👌 That way i can eat that way for sandwiches or fry it

Do not throw away the fat and small pieces of meat. OR YOU WILL REGERT IT 🙄🙄 Can make Lard from the fat, and bacon bits from the smaller pieces that is off of the 1st cut and pieces that is cut off after its cooked. The fat that is render down I DON'T EVEN THROW THAT AWAY EITHER. can put some bit in it smash it down and use in greens, and BEAN GOD ITS GOOD

It looks like HAM TO ME

DON"T BUY THE P 10

Thank you for the review. Looking at replacing my Old Bradley smoker of 10+ years. This is the unit I was interested in purchasing.

Awesome! I'm glad I found you. I'll be trying it this week. I'll get back to you on the results. Thank you

How about doing American

I just came up on a timberline 850 for $300 on offer up. I couldn’t believe it the guy just wanted it gone asap as he had to do some construction in his back yard. I’m excited to get it running (gotta do a deep clean first). Cheers from Texas

Great review

Breakfast spam

I enjoy your dry cure. Doesn’t Canadian bacon use maple syrup in the cure?

I do believe I’ll would use that stand mixer behind you!

All that's missing is peppers and cheese

Zero nitrates are best. You can cure without nitrates

Dave, OFG, Disco, I have missed your KZbin videos, How the heck have you been, Missed ya!

Question for you can you make Bob ribs if you don't have a smoker?

Years ago we made our jerky drying at around 110 F and let it dry until crisp. They say the Crisp jerky will keep for about 20 years. The more flexible the jerky the shorter the time it will keep. My Jerky has never lasted for a month let alone 20 years. Today the Food Science people say to slice the raw pork and cook in the oven to a temperature of 170 for pork and 160F for beef, to kill any bacteria or critters in the meat, just in case. With modern refrigeration and food inspection that should not be a problem, but I have switched to cooking before drying. The old cook theory was that the cooked meat was not really jerky. I don't use nitrate it is used as a flavor enhancer and as a preservative, salt is also a preservative and I do add salt. And preserving has never occurred to me. Smoking also is a life extender of meat as well as creating a wonderful flavor If you don't have a smoker, you can buy liquid smoke. It only takes few drops of the liquid smoke into the marinade. I don't bother to weigh or measure the marinade to meat ratio. I do it old school. I dip my finger and taste to get the flavor balance I want for the day. Or as grandma used to say, fill the blue bowl up to the crack and mix until it is just right.

I'd use decaf tea, green or herbal tea. All three will brew in the sun.

Looks amazing! Will be making this for Easter. Thanks!

Wtf is a milliliter? You American?

I’m gonna use your recipe but I’m gonna vacuum seal it

How are you weighing something in a unit of measurement made to measure volume. Thats like measuring distance in ounces

can this be made from pork loin?

I wish you would put a list of the ingredients used.

About to try with some butts I got on sale.. 0.99lb! My question is the cure and salt ratio to meat weight never changes correct? Even if you inject maple into it?

Thanks for the info

You're missing the papa's ( potatoes) in this dish.

Don’t know if anyone else caught the written recipe and credits at the end. Says it was filmed at “Passing Wind Estates”. I’m frickin’ dying over here.😂😂😂

Sounds super tasty with shrimp COCKTAIL SAUCE. I will DEFINITELY TRY SOON. However, based on past experience, I have found including onions during the time of marinating a dip tends to an overpowering onion taste. I do make onions available when serving. MANY THANKS from Chicago, Illinois USA

Buckboard Bacon makes the best BLTs I have ever tasted, been making it for years and my wife and I love it, homemade is always best.

Thank you for the proper amounts of dry ingredients for the brine. Do you put the meat in the frig overnight after you wash off the cure to develop the pellicle so the smoke will adhere to the pork or not necessary

1 gram = 1 mi

You want some small temperature variation over the length of the cook. 5° to an occasional 15° Is fine. I’m not going to get into details. Research if you curious. Do you think offsets run a constant temp?

They make those slotted spoons that are like claws ... perfect for spooning up pasta. recipe looks yummy.

Very good video, thank you you are a good teacher

we love your video- thank you

hey are you alive? because you aint uploaded in a year

Made this recipe last weekend. No stuffer, so I formed the meat into chub shapes, wrapped in plastic, let it sit in the fridge for 48 hours. I then smoked it on my GMG pellet grill. Overnight in fridge, delicious! Thanks David

Great Review, I have just bought one, I'm in Australia (southern) so we get cold winters (down to 0c) and very hot summers (up to 40c) so can't wait to use it all year round!

Use a boning knife.

Ok you doofus. You went on this tirade of, GOT TO GET THE F N MEASUREMENTS RIGHT! Abd went from dry to wet mesures?? ,, ?? , please fix or you will kill someone.